Soft, custardy bread pudding starts with cubes of hearty bread soaked in a rich blend of oat milk and full-fat coconut milk, thickened with a touch of cornstarch until it turns silky and just barely steaming on the stove. Warm cinnamon, a whisper of nutmeg, and a splash of vanilla give the custard real depth, while a drizzle of melted butter folded in at the end adds that glossy, indulgent finish. Every cube gets pressed down and left to soak until fully saturated, so the inside bakes up tender and pudding-like while the top turns deep golden and slightly crisp at the edges. Scatter raisins through the layers if you want little bursts of sweetness in each bite. The result is a comforting, spoonable dessert with a set custard center and a caramelized top — the kind of thing that's just as good slightly warm as it is the next morning. This one's a genuinely solid pick for a dairy free table, no asterisks needed.
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Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with vegan butter and spread the bread cubes in an even layer.
In a medium saucepan, whisk together the oat milk, coconut milk, cornstarch, organic cane sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt over medium heat, whisking constantly until the sugar dissolves and the mixture is smooth and just beginning to steam, about 4–5 minutes. Remove from heat and whisk in the melted vegan butter.
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